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This recipe is nostalgic for me and a tribute to my mother. Mom was not a "cook" but she made twon phenomenal dishes - potato soup and her potato salad with bona fide mashed potatoes, sweet pickles, mayo, mustard and white onion with frequency every summer. She always ad libbed the ratio of ingredients and it was always great. Mom passed away on her birthday, January 17th this year, and I'm committed to making this for the first time in her honor.

I was not sure I would like a potato
salad with smashed potatoes, but it was
delicious. The warm, smashed potatoes
absorb the dressing and each creamy
forkful is full of flavor. Easy to make
with simple ingredients - this may
become my new favorite potato salad.

This is, by far, the best potato salad I have ever had. The only change I made was using chives instead of parsley. It was perfect...next time I might sprinkle some crispy bacon on top, but it's outstanding as is.

Like A Cook, this is how my mother made potato salad, right down to the pickle juice and paprika sprinkled on top. But no parsley since it didn't exist when she was growing up in Upstate New York in the 1920s & 30s. She learned this recipe from an elderly aunt so it goes back to the 1880s or earlier.
I make this recipe and have frequent requests to bring it to gatherings since it's "the very best" according to my friends.

What a surprise to see the way my mother always made potato salad. Almost mashed, eggy, sweet pickle - I doubt if there was any parsley to be had in our stores in those days. It's awfully good and delicious to snack on while you're making it and it's still warm.

Yeah, you know how this makes 8-10 servings? I made this entire dish for myself and ate all 8-10 of them in 2 1/2 days. And I am not a big eater if you know what I mean. That's just how AMAZING-ING-ING-INGLY delicious this is! (That's amazing to the 3rd or 4th degree. I don't know, I'm not a mathematician.) Make it. Eat it. Enjoy.